Salmon over Creamy Pesto Rosso Mafaldine
with Sicilian-style herbs, cherry tomatoes & fresh basil- Melk (inclusief lactose)
- Vis
- Tarwe
- Cashewnoten
- Ei
- Soja
- May contain traces of allergens
- Pinda's
- Noten
Pesto rosso originates from Sicily, Italy, and can also be called "pesto alla siciliana".
Ingredients
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
1 piece
Garlic
1 piece
Salmon fillet
(Contains: Vis)
100 g
Spinach
125 g
Red cherry tomatoes
Ā½ sachet(s)
Sicilian-style herb mix
90 g
Mafaldine
(Contains: Tarwe May be present: Ei, Soja)
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
Ā¼ piece
Lemon
5 g
Fresh basil, chives & flat leaf parsley
15 g
Panko breadcrumbs
(Contains: Tarwe)
Not included in your delivery
Ā½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
Ā½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Boil the mafaldine for 7 - 9 minutes, then reserve 25ml pasta water per person before draining and setting aside.
- Crush or mince the garlic in the meantime.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry half of the garlic for 1 - 2 minutes.
- Stir in the cherry tomatoes and fry for a further 2 - 3 minutes.
- Meanwhile, finely chop the fresh herbs.
- Deglaze the cherry tomatoes with the cream and the reserved pasta water.
- Stir in the Sicilian herbs, spinach and pesto, along with half of the fresh herbs.
- Allow to reduce over a low heat until serving. Zest and juice the lemon in the meantime.
Did you know... salmon contains essential fatty acids such as omega 3 - our bodies can't produce omega 3, so it's important to get this from food. You can get the required amount of omega 3 from just one serving of fish a week, ideally fatty fish such as herring or salmon.
- Melt a knob of butter in a frying pan over high heat and fry the rest of the garlic for 1 minute.
- Stir in the panko and fry for 3 - 4 minutes or until golden-brown (see Tip). Season to taste with salt and pepper.
- Transfer the panko to a small bowl and allow to cool, then stir in the rest of the fresh herbs and half a teaspoon lemon zest per person.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the salmon for 2 - 3 minutes on its skin.
Tip: stir regularly and don't leave the pan unattended, so as to ensure the panko doesn't burn.
- Reduce the heat and flip the salmon, then fry for 2 more minutes.
- During the last minute, deglaze with 1 tbsp lemon juice per person and then season to taste with salt and pepper.
- Meanwhile, add lemon juice to the sauce as preferred and season to taste with salt and pepper. Transfer the mafaldine to the sauce and mix well to combine, then serve on deep plates.
- Top with the salmon and garnish with the panko.
